33-Layer Damascus

Items: 126 of 26, per page
  • Sakai Takayuki 33-Layer Damascus Chef's Knife, 180mm / 7"
    • 27% off

    A beautiful and high performance smaller chef knife at a great price! This size is just right for many home users who like using a small knife but prefer the traditional chef knife shape (instead of the santoku shape which is a common 7" alternative). A Japanese knife performs so well that it really doesn't feel "small" at all. These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous wood-grain handle (NOT plastic or molded like so many low-cost knives you'll see in stores). The handle is made of Spanish mahogany pakkawood, which has that nice wooden feel and look, but it is impregnated with resin/epoxy so it's very strong and is very water resistant to avoid absorbing water or warping or cracking -- an excellent material! If you like the damascus layered steel look but don't like the artificially high prices by domestic knives and kitchen stores, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard steel and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautifully finished handle. This makes an excellent choice as an all-around knife.
    Approx. weight: 167g

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge.

    If you're wondering what the difference between these 33-layer knives and the older 17-layer versions: - 33 layer vs. 17-layer cladding leads to an even nicer look - Improved dimpling (hammered finish) - Spanish mahogany handle (vs. regular mahogany) - Improved polished finish on bolster - Improved curved shape to finger guard

    • Retail price: CDN$214.00
    • Price: CDN$156.95
    • You save: CDN$57.05 (27%)

    Not rated yet
  • Sakai Takayuki 33-Layer Damascus Chef's Knife, 210mm / 8.3"
    • 27% off

    A beautiful and high performance chef's knife at a great price! This size is just right for most home users, and even many pro users now prefer a knife of this size instead of the old-school 10". A Japanese knife performs so well that it really doesn't feel "small" at all. These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous wood-grain handle (NOT plastic or molded like so many low-cost knives you'll see in stores). The handle is made of Spanish mahogany pakkawood, which has that nice wooden feel and look, but it is impregnated with resin/epoxy so it's very strong and is very water resistant to avoid absorbing water or warping or cracking -- an excellent material!

    If you like the damascus layered steel look but don't like the artificially high prices by domestic knives and kitchen stores, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard steel and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautifully finished handle. This makes an excellent choice as an all-around knife. Approx. weight: 192g

    We recommend the Idahone fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge. 

    • Retail price: CDN$226.00
    • Price: CDN$163.95
    • You save: CDN$62.05 (27%)

    Not rated yet
    Only 11 left in stock
  • Sakai Takayuki 33-Layer Damascus Chef's Knife, 240mm / 9.5"
    • 27% off

    A beautiful and high performance chef's knife at a great price! This size is perfect for home users who already have a smaller knife and know they want something bigger, or for pros who are used to handling a longer knife. These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous wood-grain handle (NOT plastic or molded like so many low-cost knives you'll see in stores). The handle is made of Spanish mahogany pakkawood, which has that nice wooden feel and look, but it is impregnated with resin/epoxy so it's very strong and is very water resistant to avoid absorbing water or warping or cracking -- an excellent material! If you like the damascus layered steel look but don't like the artificially high prices by domestic knives and kitchen stores, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard steel and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautifully finished handle. This makes an excellent choice as an all-around knife.

    Approx. weight: 245g

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge. 

    • Retail price: CDN$292.00
    • Price: CDN$213.95
    • You save: CDN$78.05 (27%)

    Not rated yet
    Only 4 left in stock
  • Sakai Takayuki 33-Layer Damascus Chef's Knife, 240mm / 9.5", Magnolia Wood Handle
    • 27% off
    • New!

    A beautiful and high performance chef's knife at a great price! This size is perfect for home users who already have a smaller knife and know they want something bigger, or for pros who are used to handling a longer knife.

    These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and beautiful traditional Japanese-style magnolia wood handle.

    If you like the damascus layered steel look, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard steel and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a cool traditional Japanese wooden handle. This makes an excellent choice as an all-around knife.

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: Handle colour/finish may vary from the version pictured here. It is natural wood, and so some are lighter or darker than others, and small imperfections are to be expected and are not considered defects. The wood is not sealed and so extra care must be taken to keep it dry and clean... do NOT leave it sitting in a sink or in water!! As with all quality knives, wash, rinse, hand-dry and store immediately after use.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge. 

    • Retail price: CDN$300.00
    • Price: CDN$219.95
    • You save: CDN$80.05 (27%)

    Not rated yet
    Only 9 left in stock
  • Sakai Takayuki 33-Layer Damascus Chef's Knife, 240mm / 9.5", Walnut Wood Handle
    • 27% off
    • New!

    A beautiful and high performance chef's knife at a great price! This size is perfect for home users who already have a smaller knife and know they want something bigger, or for pros who are used to handling a longer knife.

    These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and beautiful traditional Japanese-style dark walnut wood handle (octagonal, so fine for right or left-hand use).

    If you like the damascus layered steel look, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard steel and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a cool traditional Japanese-style wooden handle. This makes an excellent choice as an all-around knife.

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: Handle colour/finish may vary from the version pictured here. It is natural wood, and so some are lighter or darker than others, and small imperfections are to be expected and are not considered defects. The wood is not sealed and so extra care must be taken to keep it dry and clean... do NOT leave it sitting in a sink or in water!! As with all quality knives, wash, rinse, hand-dry and store immediately after use.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge. 

    • Retail price: CDN$300.00
    • Price: CDN$219.95
    • You save: CDN$80.05 (27%)

    Not rated yet
    Only 5 left in stock
  • Sakai Takayuki 33-Layer Damascus Chef's Knife, Magnolia Handle, 210mm / 8.3"
    • New!
    • 28% off
    • New!

    A beautiful and high performance chef's knife at a great price! This size is just right for most home users, and even many pro users now prefer a knife of this size instead of the old-school 10". A Japanese knife performs so well that it really doesn't feel "small" at all. These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous handle. The handle is a traditional Japanese style, made of natural magnolia wood, so it's very light and feels great in the hand, but of course you need to take a bit of extra care to keep it dry and clean (and of course NEVER put this -- or any knife -- in the dishwasher)

    Note: the handle colour may vary. It is made of natural wood, and so variations and imperfections are to be expected and are not considered defects.

    If you like the damascus layered steel look but don't like the artificially high prices by domestic knives and kitchen stores, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard steel and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a traditional Japanese style handle. This makes an excellent choice as an all-around knife. 

    We recommend the Idahone fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge. 

    • Retail price: CDN$235.00
    • Price: CDN$168.95
    • You save: CDN$66.05 (28%)

    Not rated yet
    Only 6 left in stock
  • Sakai Takayuki 33-Layer Damascus Chef's Knife, Walnut Handle, 210mm / 8.3"
    • New!
    • 28% off
    • New!

    A beautiful and high performance chef's knife at a great price! This size is just right for most home users, and even many pro users now prefer a knife of this size instead of the old-school 10". A Japanese knife performs so well that it really doesn't feel "small" at all. These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous handle. The handle is a octagonal (and so fine for right- or left-hand use) and made of natural walnut wood, so it's very light and feels great in the hand, but of course you need to take a bit of extra care to keep it dry and clean (and of course NEVER put this -- or any knife -- in the dishwasher).

    Note: the handle colour may vary. It is made of natural wood, and so variations and imperfections are to be expected and are not considered defects.

    If you like the damascus layered steel look but don't like the artificially high prices by domestic knives and kitchen stores, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard steel and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a traditional Japanese style wooden handle. This makes an excellent choice as an all-around knife. 

    We recommend the Idahone fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge. 

    • Retail price: CDN$235.00
    • Price: CDN$168.95
    • You save: CDN$66.05 (28%)

    Not rated yet
    Only 6 left in stock
  • Sakai Takayuki 33-Layer Damascus Chef's Knife, Zelkova Handle, 210mm / 8.3"
    • 29% off

    A beautiful and high performance chef's knife at a great price! This size is just right for most home users, and even many pro users now prefer a knife of this size instead of the old-school 10". A Japanese knife performs so well that it really doesn't feel "small" at all. These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous Zelkova (a species of elm) wooden handle. The wooden handle feels great in your hand and makes for a very light knife for easy and comfortable handling.

    If you like the damascus layered steel look but don't like the artificially high prices by domestic knives and kitchen stores, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard steel and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautifully finished handle. This makes an excellent choice as an all-around knife.

    Approx. weight: 145g

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge. 

    • Retail price: CDN$238.00
    • Price: CDN$168.95
    • You save: CDN$69.05 (29%)

    Not rated yet
    Only 6 left in stock
  • Sakai Takayuki 33-Layer Damascus Chef's Knife, Zelkova Handle, 240mm / 9.5"
    • 30% off

    A beautiful and high performance chef's knife at a great price! This size is perfect for home users who already have a smaller knife and know they want something bigger, or for pros who are used to handling a longer knife. These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous Zelkova (a species of elm) wooden handle. The wooden handle feels great in your hand and makes for a very light knife for easy and comfortable handling. If you like the damascus layered steel look but don't like the artificially high prices by domestic knives and kitchen stores, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard steel and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautifully finished handle. This makes an excellent choice as an all-around knife.

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has no bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge.

    • Retail price: CDN$286.00
    • Price: CDN$199.95
    • You save: CDN$86.05 (30%)

    Not rated yet
    Only 4 left in stock
  • Sakai Takayuki 33-Layer Damascus Damascus Paring Knife, 80mm / 3.15"
    • 27% off

    An excellent Japanese version of a standard paring knife. Great for lots of little things like fruit, peeling, dicing, mincing... makes a perfect companion to a santoku or chef's knife. These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous wood-grain handle (NOT plastic or molded like so many low-cost knives you'll see in stores). The handle is made of Spanish mahogany pakkawood, which has that nice wooden feel and look, but it is impregnated with resin/epoxy so it's very strong and is very water resistant to avoid absorbing water or warping or cracking -- an excellent material! If you like the damascus layered steel look but don't like the artificially high prices by domestic knives and kitchen stores, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard steel and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautifully finished handle. This makes an excellent choice as an all-around knife.

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge. 

    • Retail price: CDN$150.00
    • Price: CDN$108.95
    • You save: CDN$41.05 (27%)

    Not rated yet
    Only 10 left in stock
  • Sakai Takayuki 33-Layer Damascus Damascus Petty Knife, 150mm / 5.9"
    • 27% off

    A utility knife makes a perfect addition to a chef's knife or santoku. This one, at nearly 6 inches in length is basically a short and thin chef's knife. It also excels as a short precision-slicer. I find this Japanese style of utility knife much more useful than the standard German utility and paring knife design, as this one has a deeper blade which is shaped more like a small chef's knife, and so you can in fact use it just like a small chef's knife. I use mine all the time at home now for dicing onions, and I can now even do a fine dice of a single garlic clove (I don't like using a garlic press) just like I can an onion. It's also great for dicing ginger and any other small-ish item, and I use it for cleaning up chicken and beef pieces too, where a light touch removes unwanted bits like you're going through butter.

    These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous wood-grain handle (NOT plastic or molded like so many low-cost knives you'll see in stores). The handle is made of Spanish mahogany pakkawood, which has that nice wooden feel and look, but it is impregnated with resin/epoxy so it's very strong and is very water resistant to avoid absorbing water or warping or cracking -- an excellent material!

    If you like the damascus layered steel look but don't like the artificially high prices by domestic knives and kitchen stores, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard steel and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautifully finished handle.

    Approx. weight: 91g

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge. 

    • Retail price: CDN$165.00
    • Price: CDN$119.95
    • You save: CDN$45.05 (27%)

    Not rated yet
    Only 10 left in stock
  • Sakai Takayuki 33-Layer Damascus Damascus Petty Knife, Walnut Handle, 150mm / 5.9"
    • 27% off
    • New!

    A utility knife makes a perfect addition to a chef's knife or santoku. This one, at nearly 6 inches in length is basically a short and thin chef's knife. It also excels as a short precision-slicer. I find this Japanese style of utility knife much more useful than the standard German utility and paring knife design, as this one has a deeper blade which is shaped more like a small chef's knife, and so you can in fact use it just like a small chef's knife. I use mine all the time at home now for dicing bell peppers and such, and I can now even do a fine dice of a single garlic clove (I don't like using a garlic press) just like I can an onion. It's also great for dicing ginger and any other small-ish item.

    These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous octagonal walnut wood handle in the traditional Japanese style. The wooden handle feels great in your hand and makes for a very light knife for easy and comfortable handling.

    If you like the damascus layered steel look but don't like the artificially high prices by domestic knives and kitchen stores, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard steel and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautifully wooden handle.

    NOTE: Handle colour/finish may vary from the version pictured here. It is natural wood, and so some are lighter or darker than others, and small imperfections are to be expected and are not considered defects. The wood is not sealed and so extra care must be taken to keep it dry and clean... do NOT leave it sitting in a sink or in water!! As with all quality knives, wash, rinse, hand-dry and store immediately after use.

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge. 

    • Retail price: CDN$170.00
    • Price: CDN$123.95
    • You save: CDN$46.05 (27%)

    Not rated yet
    Only 11 left in stock
  • Sakai Takayuki 33-Layer Damascus Damascus Petty Knife, Zelkova Handle, 150mm / 5.9"
    • 30% off

    A utility knife makes a perfect addition to a chef's knife or santoku. This one, at nearly 6 inches in length is basically a short and thin chef's knife. It also excels as a short precision-slicer. I find this Japanese style of utility knife much more useful than the standard German utility and paring knife design, as this one has a deeper blade which is shaped more like a small chef's knife, and so you can in fact use it just like a small chef's knife. I use mine all the time at home now for dicing onions, and I can now even do a fine dice of a single garlic clove (I don't like using a garlic press) just like I can an onion. It's also great for dicing ginger and any other small-ish item, and I use it for cleaning up chicken and beef pieces too, where a light touch removes unwanted bits like you're going through butter.

    These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous Zelkova (a species of elm) wooden handle. The wooden handle feels great in your hand and makes for a very light knife for easy and comfortable handling.

    If you like the damascus layered steel look but don't like the artificially high prices by domestic knives and kitchen stores, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard steel and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautifully wooden handle.

    Approx. weight: 81g

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge. 

    • Retail price: CDN$173.00
    • Price: CDN$120.95
    • You save: CDN$52.05 (30%)

    Not rated yet
    Only 7 left in stock
  • Sakai Takayuki 33-Layer Damascus Damascus Sujihiki Slicer/Carving Knife, 240mm / 9.5"
    • 27% off

    The Japanese equivalent of our traditional carving knife. A great addition to a growing knife collection, and an important tool in the kit of any working chef. This 240mm (9.5") size is the most popular length -- not too long for home use, but still long enough for most pros too. Great for slicing big meats, vegetables and fruits. Some people even end up using these knives are all-around kitchen tools because they're so comfortable to handle and slice so well (though for tougher items I'd still recommend a proper chef's knife). The blade is low profile and extremely sharp -- a true high quality slicer. As with all Sakai Takayuki knives, I find the fit and finish and overall quality excellent, and the edge is very sharp and precisely ground and finished. A great value overall! These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous wood-grain handle (NOT plastic or molded like so many low-cost knives you'll see in stores).

    The handle is made of Spanish mahogany pakkawood, which has that nice wooden feel and look, but it is impregnated with resin/epoxy so it's very strong and is very water resistant to avoid absorbing water or warping or cracking -- an excellent material! If you like the damascus layered steel look but don't like the artificially high prices by domestic knives and kitchen stores, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard steel and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautifully finished handle.

    Approx. weight: 184g

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge.

    • Retail price: CDN$250.00
    • Price: CDN$182.95
    • You save: CDN$67.05 (27%)

    Not rated yet
    Only 6 left in stock
  • Sakai Takayuki 33-Layer Damascus Damascus Sujihiki Slicer/Carving Knife, Walnut Wood Handle, 240mm / 9.5"
    • 27% off
    • New!

    The Japanese equivalent of our traditional carving knife. A great addition to a growing knife collection, and an important tool in the kit of any working chef. This 240mm (9.5") size is the most popular length -- not too long for home use, but still long enough for most pros too. Great for slicing big meats, vegetables and fruits. Some people even end up using these knives are all-around kitchen tools because they're so comfortable to handle and slice so well (though for tougher items I'd still recommend a proper chef's knife). The blade is low profile and extremely sharp -- a true high quality slicer. As with all Sakai Takayuki knives, I find the fit and finish and overall quality excellent, and the edge is very sharp and precisely ground and finished. A great value overall!

    These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous walnut wood handle. The wooden handle feels great in your hand and makes for a very light knife for easy and comfortable handling, and the octagonal shape means it's fine for right or left-hand use.

    NOTE: Handle colour/finish may vary from the version pictured here. It is natural wood, and so some are lighter or darker than others, and small imperfections are to be expected and are not considered defects. The wood is not sealed and so extra care must be taken to keep it dry and clean... do NOT leave it sitting in a sink or in water!! As with all quality knives, wash, rinse, hand-dry and store immediately after use.

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge. 

    • Retail price: CDN$263.00
    • Price: CDN$192.95
    • You save: CDN$70.05 (27%)

    Not rated yet
    Only 10 left in stock
  • Sakai Takayuki 33-Layer Damascus Damascus Sujihiki Slicer/Carving Knife, Zelkova Handle, 240mm / 9.5"
    • 28% off

    The Japanese equivalent of our traditional carving knife. A great addition to a growing knife collection, and an important tool in the kit of any working chef. This 240mm (9.5") size is the most popular length -- not too long for home use, but still long enough for most pros too. Great for slicing big meats, vegetables and fruits. Some people even end up using these knives are all-around kitchen tools because they're so comfortable to handle and slice so well (though for tougher items I'd still recommend a proper chef's knife). The blade is low profile and extremely sharp -- a true high quality slicer. As with all Sakai Takayuki knives, I find the fit and finish and overall quality excellent, and the edge is very sharp and precisely ground and finished. A great value overall!

    These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous Zelkova (a species of elm) wooden handle. The wooden handle feels great in your hand and makes for a very light knife for easy and comfortable handling.

    Approx. weight: 138g

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge. 

    • Retail price: CDN$258.00
    • Price: CDN$186.95
    • You save: CDN$71.05 (28%)

    Not rated yet
    Only 6 left in stock
  • Sakai Takayuki 33-Layer Damascus Kengata Santoku, 160mm / 6.3" - #7399
    • 26% off

    A great variation on a standard santoku shape, giving you the great santoku blade shape, but with a more standards chef-knife style tip/point. A perfect all-around kitchen knife, especially for those who prefer a smaller knife but still like the idea of a blade with a larger surface area and without too much curve, making it easy to chop and slice and dice everything from vegetables to common items like boneless chicken breasts. This makes a great alternative to a small chef knife. Many people who try a santoku never go back to their old chef knife. The VG10 cutting core and 33-layer stainless Damascus steel makes for a high performance, durable, affordable and good-looking knife.

    These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous wood-grain handle (NOT plastic or molded like so many low-cost knives you'll see in stores).

    The handle is made of Spanish mahogany pakkawood, which has that nice wooden feel and look, but it is impregnated with resin/epoxy so it's very strong and is very water resistant to avoid absorbing water or warping or cracking -- an excellent material! If you like the damascus layered steel look but don't like the artificially high prices by domestic knives and kitchen stores, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautifully finished handle.

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge.

    • Retail price: CDN$214.95
    • Price: CDN$159.95
    • You save: CDN$55.00 (26%)

    Not rated yet
  • Sakai Takayuki 33-Layer Damascus Kengata Santoku, 190mm / 7.5" - #7400
    • 27% off

    A great variation on a standard santoku shape, giving you the versatile santoku blade shape, but with a more standard chef-knife style tip/point. A perfect all-around kitchen knife, especially for those who prefer a smaller knife but still like the idea of a blade with a larger surface area and without too much curve, making it easy to chop and slice and dice everything from vegetables to common items like boneless chicken breasts. This makes a great alternative to a small chef knife. Many people who try a santoku never go back to their old chef knife. The VG10 cutting core and 33-layer stainless Damascus steel makes for a high performance, durable, affordable and good-looking knife.

    These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous wood-grain handle (NOT plastic or molded like so many low-cost knives you'll see in stores).

    The handle is made of Spanish mahogany pakkawood, which has that nice wooden feel and look, but it is impregnated with resin/epoxy so it's very strong and is very water resistant to avoid absorbing water or warping or cracking -- an excellent material! If you like the damascus layered steel look but don't like the artificially high prices by domestic knives and kitchen stores, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautifully finished handle.

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge.

    • Retail price: CDN$244.00
    • Price: CDN$178.95
    • You save: CDN$65.05 (27%)

    Score: 5.00 (votes: 2)
    2
    Only 8 left in stock
  • Sakai Takayuki 33-Layer Damascus Kengata Santoku, Walnut Handle, 190mm / 7.5" - #7400
    • New!
    • 27% off
    • New!

    A great variation on a standard santoku shape, giving you the versatile santoku blade shape, but with a more standard chef-knife style tip/point. A perfect all-around kitchen knife, especially for those who prefer a smaller knife but still like the idea of a blade with a larger surface area and without too much curve, making it easy to chop and slice and dice everything from vegetables to common items like boneless chicken breasts. This makes a great alternative to a small chef knife. Many people who try a santoku never go back to their old chef knife. The VG10 cutting core and 33-layer stainless Damascus steel makes for a high performance, durable, affordable and good-looking knife.

    These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous octagonal (and so good for right- or left-hand use) walnut wood handle.

    Note: the handle colour may vary, from light to dark. It is made of natural wood, and so variations and imperfections are to be expected and are not considered defects.

    The handle is made of natural walnut wood, so it's very light and feels great in the hand, but of course you need to take a bit extra care to keep it dry and clean (and of course NEVER put this -- or any knife -- in the dishwasher). If you like the damascus layered steel look but don't like the artificially high prices by domestic knives and kitchen stores, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautiful and comfortable handle.

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge.

    • Retail price: CDN$244.00
    • Price: CDN$178.95
    • You save: CDN$65.05 (27%)

    Not rated yet
    Only 6 left in stock
  • Sakai Takayuki 33-Layer Damascus Kengata Santoku, Zelkova Handle, 160mm / 6.3" - #7479
    • 27% off

    A great variation on a standard santoku shape, giving you the great santoku blade shape, but with a more standards chef-knife style tip/point. A perfect all-around kitchen knife, especially for those who prefer a smaller knife but still like the idea of a blade with a larger surface area and without too much curve, making it easy to chop and slice and dice everything from vegetables to common items like boneless chicken breasts. This makes a great alternative to a small chef knife. Many people who try a santoku never go back to their old chef knife. The VG10 cutting core and 33-layer stainless Damascus steel makes for a high performance, durable, affordable and good-looking knife.

    These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous wooden handle (NOT plastic or molded like so many low-cost knives you'll see in stores).

    The beautiful knife features a Zelkova (a species of elm) wooden handle. It feels great in your hand and makes for a very light knife with easy and comfortable handling. If you like the damascus layered steel look but don't like the artificially high prices by domestic knives and kitchen stores, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a great handle.

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    Approx. weight: 127g

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge.

    • Retail price: CDN$220.00
    • Price: CDN$159.95
    • You save: CDN$60.05 (27%)

    Not rated yet
    Only 4 left in stock
  • Sakai Takayuki 33-Layer Damascus Kengata Santoku, Zelkova Handle, 190mm / 7.5" - #7480
    • 31% off
    • On Sale

    A great variation on a standard santoku shape, giving you the versatile santoku blade shape, but with a more standard chef-knife style tip/point. A perfect all-around kitchen knife, especially for those who prefer a smaller knife but still like the idea of a blade with a larger surface area and without too much curve, making it easy to chop and slice and dice everything from vegetables to common items like boneless chicken breasts. This makes a great alternative to a small chef knife. Many people who try a santoku never go back to their old chef knife. The VG10 cutting core and 33-layer stainless Damascus steel makes for a high performance, durable, affordable and good-looking knife.

    These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous Zelkova (a species of elm) wooden handle, for a lightweight and comfortable feel and handling.

    If you like the damascus layered steel look but don't like the artificially high prices by domestic knives and kitchen stores, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautifully finished wooden handle.

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    Approx. weight: 165g

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge.

    • Retail price: CDN$247.95
    • SALE price: CDN$169.95
    • You save: CDN$78.00 (31%)

    Not rated yet
    Only 7 left in stock
  • Sakai Takayuki 33-Layer Damascus Nakiri Vegetable Knife, 160mm / 6.3"
    • 28% off

    This knife looks like a vegetable knife used by sushi chefs (called Usuba), but a Nakiri is thin and super-sharp and so makes a fantastic all-around kitchen chopper (note: it's NOT a cleaver, so don't use it like one... frozen foods, root vegetables and other hard items can damage any thin and sharp knife). Use it like a straighter version of a santoku or chef's knife for chopping vegetables and fruits and other such items. Just as with the other knives in this series, you get a super sharp and long-lasting VG-10 steel cutting core for high performance, reliability and ease of maintenance. These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous wood-grain handle (NOT plastic or molded like so many low-cost knives you'll see in stores). The handle is made of Spanish mahogany pakkawood, which has that nice wooden feel and look, but it is impregnated with resin/epoxy so it's very strong and is very water resistant to avoid absorbing water or warping or cracking -- an excellent material! If you like the damascus layered steel look but don't like the artificially high prices by domestic knives and kitchen stores, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard steel and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautifully finished handle.

    Approx. weight: 185g

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge.

    • Retail price: CDN$220.00
    • Price: CDN$158.95
    • You save: CDN$61.05 (28%)

    Not rated yet
    Only 7 left in stock
  • Sakai Takayuki 33-Layer Damascus Nakiri Vegetable Knife, 160mm / 6.3", Magnolia Wood Handle
    • 27% off
    • New!

    This knife looks like a vegetable knife used by sushi chefs (called Usuba), but a Nakiri is thin and super-sharp and so makes a fantastic all-around kitchen chopper (note: it's NOT a cleaver, so don't use it like one... frozen foods, root vegetables and other hard items can damage any thin and sharp knife). Use it like a straighter version of a santoku or chef's knife for chopping vegetables and fruits and other such items. Just as with the other knives in this series, you get a super sharp and long-lasting VG-10 steel cutting core for high performance, reliability and ease of maintenance.

    These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and beautiful magnolia wood traditional Japanese-style handle. 

    If you like the damascus layered steel look, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard steel and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautifully Japanese-style wooden handle.

    NOTE: Handle colour/finish may vary from the version pictured here. It is natural wood, and so some are lighter or darker than others, and small imperfections are to be expected and are not considered defects. The wood is not sealed and so extra care must be taken to keep it dry and clean... do NOT leave it sitting in a sink or in water!! As with all quality knives, wash, rinse, hand-dry and store immediately after use.

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge.

    • Retail price: CDN$230.00
    • Price: CDN$168.95
    • You save: CDN$61.05 (27%)

    Not rated yet
    Only 6 left in stock
  • Sakai Takayuki 33-Layer Damascus Nakiri Vegetable Knife, 160mm / 6.3", Walnut Wood Handle
    • 27% off
    • New!

    This knife looks like a vegetable knife used by sushi chefs (called Usuba), but a Nakiri is thin and super-sharp and so makes a fantastic all-around kitchen chopper (note: it's NOT a cleaver, so don't use it like one... frozen foods, root vegetables and other hard items can damage any thin and sharp knife). Use it like a straighter version of a santoku or chef's knife for chopping vegetables and fruits and other such items. Just as with the other knives in this series, you get a super sharp and long-lasting VG-10 steel cutting core for high performance, reliability and ease of maintenance.

    These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and beautiful dark walnut wood traditional Japanese-style handle (octagonal shape, so fine for right or left-hand use). 

    If you like the damascus layered steel look, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard steel and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautiful Japanese-style wooden handle.

    NOTE: Handle colour/finish may vary from the version pictured here. It is natural wood, and so some are lighter or darker than others, and small imperfections are to be expected and are not considered defects. The wood is not sealed and so extra care must be taken to keep it dry and clean... do NOT leave it sitting in a sink or in water!! As with all quality knives, wash, rinse, hand-dry and store immediately after use.

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge.

    • Retail price: CDN$230.00
    • Price: CDN$168.95
    • You save: CDN$61.05 (27%)

    Not rated yet
    Only 9 left in stock
  • Sakai Takayuki 33-Layer Damascus Santoku, 180mm (7") #7392
    • 26% off

    A perfect all-around kitchen knife, especially for those who prefer a smaller knife but still like the idea of a blade with a larger surface area and without too much curve, making it easy to chop and slice and dice everything from vegetables to common items like boneless chicken breasts. This makes a great alternative to a small chef knife. Most people who try a santoku never go back to their old chef knife. The VG10 cutting core and 33-layer stainless Damascus steel makes for a high performance, durable, affordable and good-looking knife. These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous wood-grain handle (NOT plastic or molded like so many low-cost knives you'll see in stores).

    The handle is made of Spanish mahogany pakkawood, which has that nice wooden feel and look, but it is impregnated with resin/epoxy so it's very strong and is very water resistant to avoid absorbing water or warping or cracking -- an excellent material! If you like the damascus layered steel look but don't like the artificially high prices by domestic knives and kitchen stores, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautifully finished handle.
    Approx. weight: 186g

    I'd recommend the Idahone fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge.

    If you're wondering what the difference between these 33-layer knives and the older 17-layer versions: 
    - 33 layer vs. 17-layer cladding leads to an even nicer look 
    - Improved dimpling (hammered finish) 
    - Spanish mahogany handle (vs. regular mahogany) 
    - Improved polished finish on bolster 
    - Improved curved shape to finger guard

    • Retail price: CDN$214.00
    • Price: CDN$158.95
    • You save: CDN$55.05 (26%)

    Not rated yet
    Only 9 left in stock
  • Sakai Takayuki 33-Layer Damascus Santoku, Zelkova Handle, 170mm (6.7") #7472
    • 29% off

    A perfect all-around kitchen knife, especially for those who prefer a smaller knife but still like the idea of a blade with a larger surface area and without too much curve, making it easy to chop and slice and dice everything from vegetables to common items like boneless chicken breasts. This makes a great alternative to a small chef knife. Most people who try a santoku never go back to their old chef knife. The VG10 cutting core and 33-layer stainless Damascus steel makes for a high performance, durable, affordable and good-looking knife. These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous wood-grain handle (NOT plastic or molded like so many low-cost knives you'll see in stores).

    The handle is made of Zelkova (elm) wood, which makes for a very comfortable and natural feel, as well as making for a very lightweight overall knife. If you like the damascus layered steel look but don't like the artificially high prices by domestic knives and kitchen stores, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautiful wooden handle.

    We recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge.

    Approx. weight: 130g

    • Retail price: CDN$228.00
    • Price: CDN$161.95
    • You save: CDN$66.05 (29%)

    Not rated yet
    Only 6 left in stock